Directions

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

Reviews

I've been a yeast bread maker for 60 years, sometimes successfully (sometimes NOT)!The addition of baking powder and baking soda seemed odd to me, at first, but the resulting product was outstanding. Have made it twice now with half turned into cinnamon rolls. EXCELLENT recipe

lpresnall

Jan 6, 2016

Just tried the first roll hot off the pan. After trying (and failing) several times over the years to recreate the lunchroom rolls of my youth I feel they're within my grasp now! These rolls are light and fluffy and just scream, "comfort"! I do think I'll up the salt just a bit though. They are just a bit flat for my taste but with the added salt I think they'll be perfect.

digitalblonde2001

Apr 10, 2014

Great Go to recipe for dinner rolls. I only modified it slightly by substituting half the white flour with whole wheat flour. I used my Kitchen Aid with the paddle to thoroughly mix the first 4 cups of flour and switched to the dough hook for the addition of the last 2 cups, kneaded on setting 2 for 6-8 minutes.

NinaW

Oct 31, 2011

Terrific recipe - easy to make, extremely tasty. I can't keep them in the house, because everyone grabs three of these at a time! I just mash a cooked potato without preparing it with milk and butter, since there's already plenty in the recipe. These are truly delicious and virtually foolproof.

cafritz

Oct 14, 2010

I'm surprised that as long as this recipe has been online no one has commented. It has a blue ribbon for a reason. They are fantastic. Rise time is a little long, but I planned for it. Light tasting, not too heavy. I will make these again for sure.